Reviewer:

Once I added a few things to this recipe it was excellent but I do agree that it would have been a bit bland on it's own. I added a whole 15 oz. can of tomato sauce instead of just a cup, and Italian seasonings as well as some crushed pepper for a little kick. I also added some cheddar cheese inside as well as on top instead of the mozzarella cheese, I think the sharpness of the cheddar was a good addition. I also kept the peppers cooking at least 10 minute longer than the recipe said, and I still think that it was too crisp tender for me, so I next time would probably either microwave or cook the peppers a little bit before adding the filling and cooking it the 18 plus minutes. Otherwise a great recipe- very healthy yet tasty.

Reviewer:

This was very simple to make. I did make some changes. Instead of using diced tomatoes I used a can of diced tomatoes & green chiles, chick peas and mixed some sharp cheddar cheese right into the mix before stuffing.
I took the advice of other reviewers and precooked the peppers. Good base recipe.

Reviewer:

I always par boil my peppers before making any type of stuffed pepper. Put about a half inch of water in a pot and bring to boiling. Put pepper upside down (tops cut off and cleaned out already) in the water and cover. Boil for 5 minutes. They are now ready to stuff and don't need as much time in the oven - other than to heat up or cook whatever filling.
This recipe did need a lot of additional spices - I put about 1.5 Tbs. seasoned salt, 2 tsp. pepper, 1 tsp. red pepper flakes, and 1 tsp. garlic powder. Also put some shredded cheddar in the filling as well.

Reviewer:

I have not tried this recipe yet but plan on making it tomorrow. Seeing the comments about the blandness, I would like to offer up what I now plan on doing when I make this. I love quiona and it is excellent if you saute diced celery, onion and carrot. Add a little chicken broth and throw in currants, dried cranberries and diced apricots, a little cinnamon and cardamon. Add the cooked quinoa and the tomatoes if you like. Then fill the peppers. When I make stuffed peppers, I usually slice them longways and lay them down on top of some seasoned tomato sauce and chicken broth. This seems to amp up the flavor of the pepper.